In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Combine flours, salt and gum. Beat eggs lightly and add
oil. Pour egg mixture into flour mixture and stir. This will feel much
like pastry dough. Work together into a firm ball. Knead for a minute
or two. Place ball of dough on your bread board and roll as thin as possible.
One pasta book suggests you should be able to see the board through the
dough. The dough is tough and although almost transparent, will still
handle well. Slice the noodles into very thin strips or if using for lasagna,
into 1-1/2 x 4 rectangles. The pasta is now ready to cook
or to freeze uncooked for later use. Cook the pasta in salted boiling
water to which 1 tablespoon of oil has been added, for 10 to 20 minutes
depending on the thickness and the size of your pieces. You will have
to test for doneness. Makes 3 servings as noodles alone and 5 to 6 servings
in a mixed casserole.

SPAGHETTI: Use the spaghetti cutter on your pasta machine. Cook for 10
minutes in boiling salted water to which a tablespoon of oil has been
added.

CHOW MEIN NOODLES: Make the pasta and cut as if for spaghetti.
Then cut these strips into 1 to 1-1/2 pieces. Drop uncooked
into hot oil and cook for a few seconds (they will probably take less
than 1 min). Remove from oil and drain on paper towels. Then use immediately
or freeze. Makes about 5 to 6 cups chow mien noodles.